| 2022 | Effect of a pre-session of tasting samples on results of food choice experiments with eye-tracking using RTD coffee packages | 윤혜준 | Master's Thesis |
| 2022 | Effect of environmental water activity and selective wavelength on microbial inactivation by intense pulsed light (IPL) | 김지우 | Master's Thesis |
| 2014 | Effect of Expression Level of Archaea Chaperones on Fatty Acid Biotransformation Activity of Recombinant Escherichia coli | 백아형 | Master's Thesis |
| 2014 | Effect of High Pressure Processing (HPP) on Shelf-life of Beef patties | 강유리 | Master's Thesis |
| 2021 | Effect of intense pulsed light (IPL) depending on incubation time and population density of Escherichia coli ATCC 25922 | 박보원 | Master's Thesis |
| 2020 | Effect of intense pulsed light (IPL) treatment on microbial inactivation of fresh and minimally processed foods | 박주연 | Master's Thesis |
| 2023 | Effect of intense pulsed light (IPL) treatment on the microbial inactivation and change of vitamin D2 content of shiitake mushroom (Lentinula edodes) processed foods | 정은별 | Master's Thesis |
| 2021 | Effect of leucine-enriched cultivation conditions on the formation of volatile and non-volatile metabolites produced by Bacillus subtilis | 이소연 | Master's Thesis |
| 2020 | Effect of reverse osmosis on the composition of volatile and non-volatile compounds in garlic (Allium sativum L.) concentrates | 장은지 | Master's Thesis |
| 2016 | Effect of Schiff base formation and Aldol condensation on the determination of aldehydes in rice wine using GC-MS | 한지혜 | Master's Thesis |
| 2015 | Effect of Stationary Phases of Gas Chromatography Columns on the Analysis of 8 Polycyclic Aromatic Hydrocarbons in a Dried Ginger (Zingiber officinale Roscoe) | 홍성이 | Master's Thesis |
| 2023 | Effect of Storage Period on the Bioactive Compounds of Onion(Allium cepa L.) using Subcritical Water Extraction | 변지수 | Master's Thesis |
| 2014 | Effect of the soybean 2S protein proteolysis on its allergenicity | 성동은 | Doctoral Thesis |
| 2013 | Effects of Aspergillus species inoculated and their enzymatic activities on the formation of volatile components in fermented soybean paste (Doenjang) | 금선주 | Master's Thesis |
| 2007 | Effects of Catechin and Epicatechin on the Formation of Furan and Volatile Components in Maillard Reaction Model Systems | 이서남 | Master's Thesis |
| 2016 | Effects of Contextual Factors on Consumer Sensory Test | 전선영 | Doctoral Thesis |
| 2013 | Effects of continuous ohmic heating as a sterilization treatment for Gochujang (red pepper paste) | 김은정 | Master's Thesis |
| 2016 | Effects of different types of adsorbents and agitation speeds on the reduction of benzo[a]pyrene, antioxidants, and volatiles in sesame oil | 정지윤 | Master's Thesis |
| 2007 | Effects of enzymatic modification of pectins on texture, flavor release and sensory perception of pectin gels containing various volatile compounds | 김양 | Doctoral Thesis |
| 2010 | Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components through the Maillard reaction | 이상언 | Master's Thesis |
